Today is another twofer... Two Posts in a day.
Earlier today I posted the recipe for a delightful Spiral cut herb stuffed pork loin. A dramatic look, full seasonings and the cooking technique makes for a moist and fork tender slice in every bite. A winner!
I decided to make a potato Contorni (vegetable side dish course) to accompany the loin. This is such a simple recipe, aside from my efforts to chronicle my year of cooking Italian, I can not imagine anyone seeing a recipe this simple on any other blog.
But, here it is, a very rustic, basically fried potatoes with herbs. But it does have a name... Patate al rosmarino, or your basic fried potatoes with rosemary.
Fried Potatoes with Rosemary
(Patate al rosmarino)
(Patate al rosmarino)
Ingredients
- 1 Medium Russet Potato per serving, cut into large thin slices
- 3 TBS Olive Oil per serving
- 1 TBS Fresh Rosemary, rough cut, per serving
- To Taste, Salt and Pepper
- In a large Saute pan, over medium high heat, bring the olive oil to just below smoking temperature.
- Add the potatoes and stir occasionally so they do not burn and stick to the bottom of the pan.
- As they begin to turn crispy, drizzle with a bit more olive oil and sprinkle the rosemary, salt and pepper on the potatoes.
- Stir well one last time
- serve HOT and enjoy
The potatoes were wonderful in their simplicity. This is what i am growing to appreciate about Italian cooking. Very simple, easy to find ingredients, simple cooking techniques but everything blends to make the potatoes taste their best.
So, Cin Cin indeed as I add "authentic" Fried Rosemary Potatoes (Patate al rosmarino) to my "52 Authentic Italian Recipes".
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!



classically delicious!
ReplyDeleteMary x